DIY Minnie Mouse Cupcakes

Yesterday I shared DIY Minnie Mouse Oreo Pops for the birthday girl...

and today I'm sharing the Minnie Mouse cupcakes:

Cream cheese pound cake "cupcakes" with cream cheese frosting, as requested by Olivia:)

Who could resist such a yummy treat?

Remember these?

 

Well, they were used to make the "ears" for a dozen regular cupcakes...

 

...and 2 dozen mini cupcakes:)

 These are now my new favorite "cupcake"- 

they're so much easier to handle than traditional cake and

 multiple people commented on how much more they liked them vs traditional cupcakes:)

Add some homemade frosting & you've got a winner!

Recipe: Cream Cheese Pound Cake

I've been making this pound cake for years in a standard tube pan and tried it in cupcake tins on a whim!  If making cupcakes, be sure to check them frequently as dry pound cake is no bueno:)

FYI, this pound cake freezes well!

Ingredients:

1 (8oz) package cream cheese, room temperature

1 1/4 cups salted butter, room temperature

6 eggs, room temperature

1/4 cup buttermilk, room temperature

3 cups unbleached, all purpose flour

3 cups granulated sugar

1 tsp vanilla extract

Directions:

1.  Preheat COLD oven to 325 degrees F.  Grease & flour 10 inch tube pan (or cupcake tins).

2.  In large bowl, cream butter & cream cheese until smooth.  Add sugar gradually and beat until fluffy.

3.  Add eggs, 2 at a time, beating well with each addition.

4.  Add buttermilk & vanilla & blend.

5.  Add flour, all at once, and mix just until blended.

6.  Pour into tube pan (or cupcake tins- liners optional).

For a tube pan:

Bake 60-80 minutes for tube pan- cake is done when top is browned & toothpick comes out clean.

Allow to cool in tube pan completely, set on wire rack.

Do not cut into pound cake until completely cool, otherwise the cake will turn dry.

For regular cupcake tins:

Bake 22-26 minutes- cakes are done when tops are barely browned & toothpick comes out clean.

Allow to cool in pans for 10 minutes and then pop out onto wire racks to cool completely.

For mini cupcake tins:

Bake 18-22 minutes- cakes are done when tops are barely browned & toothpick comes out clean.

Allow to cool in pans for 10 minutes and then pop out onto wire racks to cool completely.

To your favorite cream cheese frosting recipe, add some red food coloring gel & pipe.

Sprinkle with white nonpareils and add "ears"!

Ta da!

Thanks for stopping by,

Tiffany